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Thai Red Curry


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A traditional fiery red thai curry simmered with assorted vegetables. An excellent complement to steamed rice.

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Makes 4 servings
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6 to 7 tbsp red curry paste
2 cups coconut milk (nariyal ka doodh)
1 tbsp cornflour dissolved in 2 tbsp coconut milk (nariyal ka doodh)
1 tbsp oil
2 tbsp finely chopped basil leaves
salt to taste
1 cup blanched baby corn , cut diagonally
1 cup blanched broccoli
1/2 cup paneer (cottage cheese) cubes
salt to taste

  1. Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
  2. Add the basil and cook on a medium flame for 1 minute.
  3. Add the coconut-milk , cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
  4. Add the babycorn, broccoli and paneer, mix well and cook on a medium flame for 2 more minutes.
  5. Serve hot.
RECIPE SOURCE : Thai CookingBuy this cookbook
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